Saturday, September 15, 2012

Chicken Stew with Biscuit Topping

Out of all my Kitchen Witch recipes for Fall and Winter, this has to be my most requested and one I love to share when the weather gets cold and blustery!

It is also deceptively easy to make and can be put together ahead of time and frozen.

Please enjoy my step by step video so that you can put this beautiful Autumn casserole together yourself!


Chicken Stew with Biscuit Topping


 Prep Time: 40 minutes 
Cook Time: 30 minutes
Serves: 6

  • 3 large boneless breasts, cubed
  • 4 cups low sodium chicken stock
  • 1/2 cup evaporated milk
  • one bay leaf
  • 1 tsp Herbes de  Provence or thyme
  • 1 tsp garlic powder
  • 2 diced carrots
  • 3 diced potatoes
  • 1 cup frozen peas 
  • 3 tbsp butter
  • 2 stalks celery diced
  • 1/2 onion diced
  • 12 button mushrooms, sliced
  • 1/3 cup all purpose flour
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
To prepare:
  1. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add garlic powder, bay leaf, seasonings, and chicken broth to cover and boil for 15 minutes.
  2. Remove from heat. Remove chicken and vegetables, strain broth into a bowl to use for later, and set aside.
  3. Saute the mushrooms, and onion, in a non stick pan in the butter over medium high heat. Sautee until the mushrooms begin to release their water. 
  4. Sprinkle flour over all and continue to saute until the veggies are well covered.
  5. Slowly add the reserved chicken stock and evaporated milk, bring to a boil and simmer until the gravy thickens.
  6. Add your reserved vegetables and chicken.
You can set this aside at this point or even freeze it to use later.

Biscuit Batter
  • 2 cups flour 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1 teaspoon salt 
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon pepper 
  • 8 tablespoons cold butter.
  • 3/4 cup milk 
  1. Sift together dry ingredients
  2. Cut in the butter using clean hands and mix until mixture has a crumb texture.
  3. Stir in milk to make a soft dough 
  4. When ready to bake transfer stew to a casserole dish. Roll the dough into an 8 inch tube ) as per the video) and cut the biscuits into 9 equal portions. Drop the biscuit batter over the top to cover most of the filling.
Bake uncovered in a 400 oven for about 25 minutes until the stew is bubbling and the biscuits are golden.

And there you have the perfect comfort meal for a chilly Autumn or winter evening.



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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